In a large mixing bowl combine whole grain flour, brown and granulated sugar and salt. Add the butter cubes and rub in with your fingers until the mix looks like fine crumbs. You can also use a pastry knife. Add the ice water and combine everything to a dough. Chill in the fridge for 1 hour.
Pumpkin Pie Filling
beat the eggs in a large mixing bowl. Add the pumpkin purée, the coconut condensed milk, milk, vanilla extract and combine. Add the brown sugar, the granulated sugar, salt, pumpkin spice and cinnamon and combine until corporated.
Preheat oven to 200°C and grease the mini tarte pans.
Roll out your dough on a well floured surface or on a pastry cloth. Divide the dough in 3 parts. Take each part and divide again in three parts. Roll out each to fit the size of the mini tarte pans. Transfer each carefully to the mini tarte pans and shape the crust to your liking.
Pour the filling into the unbaked tartes.
First bake the tartes at 200°C for 15 minutes.
Then reduce the temperature to 170°C and continue to bake for 25 minutes. They are ready if you instert a knive and comes out clean. It may wobble but it will firm-up as it cools.
Let the mini pie tartes completely cool after baking at least 2 hours.